Clementine Upside-down Cake

cook 30 mins
  • butter, for greasing
  • 4 clementines, peeled and cut into 5 slices
  • 4 tablespoons orange and ginger marmalade
  • 2 eggs
  • 75 g (3 oz) caster sugar
  • finely grated rind and juice of 1 clementine
  • 75 g (3 oz) self-raising flour
  • fromage frais, to serve (optional)
  • Lightly grease and base-line a 20 cm (8 inch) loose-bottomed round cake tin with nonstick baking paper. Arrange the clementine slices over the base and spoon over the marmalade.
  • Place the eggs and sugar in a bowl and beat with a hand-held electric whisk until pale and thick and the whisk leaves a trail when lifted above the mixture. Gently stir in the clementine rind and juice and fold in the flour.
  • Pour over the clementines and place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20–25 minutes or until golden brown and firm to the touch. Leave to cool in the tin for a few minutes.
  • Invert the tin on to a plate and serve the cake in slices with dollops of fromage frais, if using.
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